If you’ve followed me even a little, than you know that I love tequila! So today is kind of made for me!
So, let’s talk tequila for a quick moment… use whatever brand at whatever price point that you like! Just make sure that somewhere on the bottle says 100% Puro Agave (or Blue Agave). If it doesn’t say that, please don’t buy it! I highly recommend Patron, Tequila Ocho, and Espolon, but do some taste testing and find the brands you like the best. If you want to learn more about tequila, tequila brands, or get some really great information from real tequila masters check out tequilamatchmaker.com
Now for the reason that you’re here, the Margarita. You only need 3 things for a great Margarita- Tequila, Orange Liqueur, and Lime Juice (make sure it’s fresh squeezed! It really does make a difference!)- but we’re going to take it a step further by adding some Passion Fruit and Blackberries, because it’s a delicious flavor combination.
If you don’t have blackberries you can use any berries you’d like, throw in a spoonful of your favorite jam, or if you’d prefer just stick to the classic. One of the great things about Margaritas is how versatile they are, so make sure you make yours how you like it! (And don’t be afraid to (nicely!) get specific about your preferences with your bartenders.)
Remember that recipes are guidelines, measure with your heart!
Blackberry-Passion Fruit Margarita
2oz Silver Tequila
.75oz Cointreau (or Triple Sec)
.75oz Lime Juice (fresh squeezed)
.5oz Agave Nectar
.75oz Re’Al Passion Fruit Puree
4-5 Blackberries
In a shaker in muddle your blackberries well. Add the rest of your ingredients and shake with ice. If desired rim your glass with salt, sugar, or Tajin, and fill with ice. Strain your Margarita into your glass and garnish with a lime wheel.
Adjust the Lime Juice to Agave Nectar ratio to fit your liking.
If you like a frozen Margarita, place all the ingredients in the blender with ½-3/4 cup of ice and blend til smooth.
I found all of these ingredients at my grocery store or local liquor store, but if you can’t find the Re’Al brand near you should be able to find in on Amazon.
Tell me what you think! Will you be making a Margarita soon?
I’m making a list. I’m checking it twice. We’re making a Christmas cocktail that’s Naughty & Spice! It’s a little sweet, a little tart, with just enough spice to keep things interesting!
Are you hosting a holiday gathering? Do you want to serve a simple (and simply delicious) punch that is sure to please a crowd? Then let’s get mixing because this is the cocktail for you!
Naughty or Spice Punch
Patron Reposado ¾ cup
Cran-Apple Juice 1 ½ cup
Gran Marnier ¼ cup
Prophecy Pinot Grigio 1 Bottle
Lemon Juice ¼ cup
Ginger Liqueur ¼ cup
Club Soda to top
1 Lemon, Sliced
1 Orange, Sliced
1 Large Apple, Diced Fuji or Gala preferred
1 Pear, Diced Bartlet or Bosc preferred
Cinnamon Sticks
In a large pitcher combine Patron Reposado, Cran-Apple Juice, Gran Marnier, Pinot Grigio, Lemon Juice, and Ginger Liqueur. Mix well. Add Lemon, Orange, Apple, and Pear. Cover and refrigerate at least 4 hours, but overnight is even better.
To Serve – Add ice to your pitcher. Pour 4-6 oz into a wine glass over ice, be sure to add some of the delicious infused fruit to each glass. Top with a splash of club soda. Add a few cranberries and a cinnamon stick. Enjoy!
Don’t let the ingredient list intimidate you- it’s long, but not complicated! I bet you have many of the ingredients at home right now, and the rest you can find at your grocery store.
As always, a recipe is just a suggestion- if you don’t like or don’t have tequila, use vodka. If you don’t have pears, just double the apples. Swap the Pinot Grigio for Sauvignon Blanc if you prefer, but I would avoid Chardonnay or White Zinfandel for this recipe. And use Cinnamon Sticks, powdered Cinnamon won’t dissolve well and may make the cocktail feel a little gritty, and that will definitely land you on the naughty list! Happy Mixing!
It is officially mid-December! Only 10 days left until Christmas! Are you ready… or are you still looking for gifts for some hard to shop for folks?
I’ve got a great gift idea for you – simple, thoughtful, and easily customizable!
Infused Vodka!
All you need is a vodka (your brand of choice) and at least one flavor component – but get creative and make it personal!
I’m going to share a few of my favorite flavor combos with you. And it really is super easy. You can infuse one large batch and then decant into individual bottles or jars to gift. Or you can infuse in the same container that you’ll be using to gift – all you’ll need is a bow and a gift tag.
Infused Vodka Suggestions-
Apple, Cinnamon Stick, Candied Ginger
Orange, Clove, Cardamom Pods, Star Anise
Dried Cranberries, Orange Peel, Lemon Peel
Rosemary and/or Lavender
Green Tea and Honey
Now, let’s get a little wild. You can infuse any liquor you like. Some will be more successful than others, and I suggest starting with vodka because of its neutral flavor profile. Silver Rum is another spirit that is incredibly versatile when it comes to infusions, but specifically lends itself to fruity flavors beautifully.
Infused Rum Suggestions-
Dried Mango and Coconut
Lime Peel
Pineapple and Ginger
A couple more tips… if you are using fresh ingredients, keep your infusion refrigerated! I try to use dried ingredients more than fresh so that the infusions stay shelf stable. Also, keep in mind that the longer the infusion sits the stronger it will become, and most of these need to infuse at least 4-5 days before they are ready to use. I like to include a nice tag detailing what I used in each bottle and the date I bottled it, as well as any other information you want to pass along.
Happy Infusing! And don’t be afraid to reach out with any questions!
The Holidays are here! The days are speeding by and I still have so much to do! Shopping, baking, gift wrapping, decorating… this is such a (wonderfully) busy time of the year!
I love coffee, period. But in December – with its short days and full calendar – I need an extra afternoon jolt to help get me through the day. But it’s DECEMBER! The HOLIDAY SEASON! It can’t be just a regular coffee! I want something special, with a holiday twist!
The Cinnamon Dulce Café – is the perfect coffee (cocktail) for all of your December needs! A Christmas or New Year Brunch – An afternoon of gift wrapping – Tree decorating – Card writing – Cookie making – and so much more!
This cocktail is a favorite of mine and I’m sure you’ll love it too! Remember that a recipe is just a guide – if you don’t like bourbon, use vodka! If you’re not a coffee fan, you can use hot chocolate! If you prefer real cream instead of oat milk creamer, do it! So, without further ado, let’s get to the good part!
Cinnamon Dulce Café
1.5oz Cincinnati Distilling Bourbon
.5oz Disaronna (amaretto)
2oz Coffee (cold brew, or strong brewed hot coffee cooled to room temp)
.75oz Cinnamon Syrup*
1.5oz Oat Milk Coffee Cream
.5oz Maple Syrup
In a cocktail shaker (mason jar, Tupperware with tight fitting lid) add your Bourbon, Disaronna, Coffee, and Cinnamon Syrup.
Add some ice and shake it up.
Strain it into a martini glass.
In a small pitcher add your Oat Milk Creamer and Maple Syrup, using a Milk Frother or Immersion blender, blend until it has doubled in volume (or use a clean shaker/mason jar/etc, and shake shake shake until doubled in volume).
Gently pour over the top of your cocktail.
Garnish with a sprinkle of cinnamon. And enjoy!
Option 2 –
Serve it over ice!
Follow step 1, but add a little more coffee. Shake it up, strain into a glass filled with ice. Follow steps 4-6 and enjoy!
Option 3 –
Some Like it Hot!
In your favorite coffee mug, add Bourbon, Cinnamon Syrup, and Disaronna. Top with hot Coffee (or Hot Chocolate), and give it a stir. Follow steps 4-6 and enjoy!
*Cinnamon Syrup – it’s super easy to make – 1 cup sugar, 1 cup water, 1 cinnamon stick. Bring to a boil stirring often to fully dissolve sugar. Once a boil is reached, remove from heat and let cool. Remove cinnamon stick, and store in a sealable container in the refrigerator.
Or…. Go to the grocery store, Monin makes a very nice Cinnamon Syrup. You can usually find it in the coffee section.
It’s Labor Day! The official End of Summer! But, are you ready for summer to end? Because I. Am. Not! With Covid restrictions and travel bans, it feels like this summer never even got off the ground.
Luckily for us there is still a ton of great summer produce at your local Farmers Market – perfect for cocktail making!
This week at my Market I picked up some beautiful sunflowers, amazing tomatoes, and the stars of this cocktail – a new jar of Honey (local honey is amazing! If you haven’t given it a try yet, you need to!) and a perfect Watermelon!
This cocktail combines some of my favorite summer flavors – it is perfect for sipping in the shade on a hot July day or enjoying with friends while watching a mid-September sunset. You will need fresh juiced watermelon, blackberries, honey, lime juice, Club Soda, and the vodka of your choice. I used one of my favorites, Ohio’s own Buckeye Vodka. This is super simple and absolutely delicious – I hope you enjoy!
*Summer Crush*
1.5 oz Buckeye Vodka
.5 oz Lime Juice
.75 oz Blackberry-Honey Simple Syrup*
3-4 oz Watermelon Juice*
2 oz Club Soda
In a 16 oz Mason Jar, fill with ice and combine Buckeye Vodka, Watermelon Juice, Lime Juice, and Blackberry-Honey Simple. Place the lid on the jar and shake to combine. Top with Club Soda and garnish with blackberries, mint leaves, lime wheel, or whatever you have on hand.
I love making cocktails in mason jars, you can build the drink and serve in the same glass – no extra dirty dishes! Plus, if you have guests coming you can prebuild the cocktail then ice and garnish just as your company arrives!
And you know that I am all about versatility! This drink is delicious with vodka – but also amazing with your favorite tequila (maybe add a salt rim, for a little extra oomph) and also delicious with rum! Remember, recipes are just guidelines, tweak to make the final product your very own masterpiece!
*Blackberry-Honey Simple Syrup – In a pot over medium heat combine 6 oz Blackberries with 6 oz of local Honey and 6 oz of water, stirring occasionally to help honey dissolve. It should come to a low simmer for about 10 minutes. Remove from heat and allow to cool 15 minutes. Pour through a fine mesh strainer into a sealable container and refrigerate until ready to use. (This is also amazing in ice tea or over ice cream!)
*Watermelon Juice – Load up your blender with chunks of de-rinded watermelon, and pulse until it is liquified. Pour through a fine sieve into a pitcher and refrigerate.
Mother’s Day is here! And after weeks of lockdowns, quarantines, homeschooling, working from home, and more, the Mother’s in your life deserve something extra special. I’m going to walk you through mixing up two very special cocktails that mom is sure to love!
When I was growing up my mom didn’t necessarily want gifts. Don’t get me wrong, if we didn’t get her a card and something special to open, she would not have been happy. But more than THINGS she wanted to make MEMORIES with us. I don’t remember ever going to brunch or making breakfast in bed. What I do remember is when my brother and I were little we would go to Kings Island, our local amusement park. It was usually our first visit of the year and because it was Mother’s Day the park would be almost empty.
When we got a little older my mom decided that she wanted to go to the horse track and bet on the ponies. I remember perfect, warm spring days sitting the sunshine while watching the races all day. And other years, we would go for just one or two races because of the cool, rainy spring days we can have. We make $2 bets and have nachos and popcorn. It is fun and silly. And that is a tradition that we’ve carried through to this day.
Well, not this day, technically. See we’re still in lockdown, stay-at-home, social distancing, and whatever else you want to call it. The racetrack isn’t open. Restaurants aren’t open. We’re still not allowed to gather together to celebrate. Like so many of our celebrations, Mother’s Day is looking a little bit different this year.
One thing that I (and you) can do, is drop a gift, a meal, a treat, and (of course) a cocktail off to mom. Do what you can to make this an extra special day. Really celebrate HER and all the hard work she has done.
Let’s start with the perfect brunch/breakfast in bed cocktail. If you want to keep this drink alcohol free, just sub her favorite coffee creamer for the Bailey’s. And if you don’t have Hot Chocolate Mix, you can substitute Chocolate Syrup or even Fudge topping for ice cream!
Mother’s Day Mocha
1.5oz Bailey’s Irish Cream
1tbsp Hot Chocolate Mix
A few drops of Vanilla Extract
Fresh Brewed Coffee
Whipped Cream
Chocolate Shavings, optional
In her favorite coffee mug combine Bailey’s, Hot Chocolate mix, and Vanilla. Stir well to combine. Add Coffee to an inch from top of mug. Stir again, make sure everything is combined. Top with Whipped Cream and Chocolate Shavings.
*Tastes best served in bed.
This cocktail is one of my favorites because it is super customizable! It works beautifully with Vodka, Gin, Bourbon, Tequila, of Rum (but I would stick to white rum, like Bacardi). So, grab a bottle of mom’s favorite spirit, a handful of her favorite berries, and her favorite mixer and let’s make this
Mother’s Day Smash
1.5 oz Hendrick’s Gin Midsummer Solstice (or her favorite Spirit)
In a Mason Jar add berries, honey, and squeeze in the juice from the lemon. Muddle to release juices and to combine ingredients. Add Gin and ice. Put on the lid and shake to combine. Add a more ice to fill and top with Club Soda, Tonic, or Sparkling Wine. Garnish with a lemon wheel, fresh berry, and basil leaf.
*Best enjoyed with her feet up, in the sunshine, while someone else is preparing dinner.
There are some classic cocktails that everyone has heard of. The Martini. The Old Fashioned. Gimlet. And, of course, the Manhattan.
This year, for the 2020 Woodford Reserve Manhattan Experience Competition, I created MY version of the perfect Manhattan. I was picked to go to the regionals in Columbus – and, like so many other events, it was postponed until the fall because of the Covid19.
So, before I share my recipe with you, I want to talk Manhattan. All in all, this is a simple cocktail. Three ingredients. You don’t even have to garnish it. You can serve it in a beautiful martini glass. Or in a double old fashioned glass over a giant ice cube. Like so many of the “Classics” there are no hard and fast rules anymore. You can experiment until you find exactly how you like it – just be sure to communicate clearly with your bartender if you want YOUR perfect Manhattan out at your favorite bar.
Whiskey. Vermouth. Bitters. That’s all there is too it. Traditionally – Rye Whiskey, Sweet Vermouth, and Angostura Bitters.
Now, I’m not a huge fan of Rye, I prefer a rich, smooth Bourbon. I used Woodford Reserve. It mixes well, and holds up to the other strong flavors in the Manhattan.
Sweet Vermouth… I’ve liked it, in small quantities. I tend to find it too heavy and overpowering in cocktails. So I used a mix of Rosso and Bianco Vermouth. Bianco Vermouth is a bit sweeter than Dry Vermouth, and has some beautiful floral, citrus notes that help to carry some brighter tasting notes to the front of the Manhattan. If you haven’t found a Vermouth that you love yet, keep trying. Go to a well-stocked liquor or wine store, and just peruse the many brands. Each brand has a distinct flavor profile. Do a little bit of research and pick one or two to try. I like Martini & Rossi and Dolin. (And PLEASE, once you open your vermouth PLEASE store it in the refrigerator!)
Angostura Bitters. They’re great. If those are the only bitters you have, use them! Your Manhattan will still be delicious. If you have other bitters (You can find some great bitters variety packs on Amazon.) play around with the ones you like the best. Cherry Bitters would be great. Or even Chocolate. For my Manhattan I used both Orange and Lemon Bitters. I like highlighting the citrus notes that appear throughout my ingredients in this cocktail.
So, without further ado –
Swanning Around Manhattan
2 oz Woodford Reserve
.25 oz Martini & Rossi Rosso Vermouth
.25 oz Martini & Rossi Bianco Vernmout
2-3 drops Orange Bitters
2-3 drops Lemon Bitters
In a mixing glass combine all ingredients. Add ice. Stir to properly chill and dilute. Approximately 10 seconds. Strain into a Double Old-Fashioned glass over a large ice cube. Garnish with an orange peel. (If you have a Luxardo cherry, through it in there! Those cherries are delicious!) Enjoy!
How do you put your own personal touch on a classic cocktail?
There are so many celebrations that we are missing out on in this topsy-turvy, social distancing, quarantined world. Birthdays, anniversaries, weddings, graduations and more. Opportunities to see and celebrate with family- opportunities that, even if postponed, are gone forever. As we find our way in what is becoming the new “normal” we find ways to make those moments special. My birthday was at the end of March. And it will definitely be one that I will always remember.
I’ve had some pretty amazing birthdays. Last year, when I turned 35, my Partner-In-Crime planned an overnight to one of the Casino Riverboats in Indiana and surprised me with a stop at the Neely Family Distillery for a tasting and I got to bottle my own bourbon.
The year before we went to Columbus for another overnight. After stopping on the way at Hardees for my favorite Hot Ham and Cheese, I knew we weren’t rushing to a restaurant. After checking in to the hotel, he rushed me out the door and surprised me (with help from one of our most fantastic liquor reps) with a private tour of Middle West Spirits Distillery and dinner at their restaurant. They are, hands down, one of my favorite distilleries ever- you have to try their Oyo Vodka, especially the Honey-Vanilla Bean.
My 30th was a trip to Las Vegas. Super, over-the-top, fancy-pants seafood buffets. Blackjack. And a Battleground Vegas 80’s Action Movie shooting experience.
My birthday this year was just as memorable, if not more so. This year, my 36th Birthday happened on day 3 of Ohio’s “Shelter-in-Place” order. No surprise trips. No fabulous restaurant meal. No distillery visit. Not even a get together at O’Neal’s with my amazing friends.
This year was quiet. Was slow. It was a time to look around and really think about everything I’ve accomplished in the past year. This year the weather was warm, a spring breeze was blowing. Change and growth were in the air. And all I wanted was to go for a walk and have a picnic. I wanted to enjoy the fresh air and get a nice dose of Vitamin D.
My Partner-in-Crime took me to Fresh Market, we got a rotisserie chicken that they very kindly cut into pieces for us, the best chocolate chip cookies, mac’n’cheese, risotto cakes, and spicy crab- cucumber sushi. All of my favorites! Then we went to a local park and we watched the ducks and picnicked in the sun. We finished the experience with a cake/card hand off with my parents. It was so nice to see them, even at a distance.
Once back home I knew I wanted to make myself a super extra-special Birthday Cocktail.
I call this one-
*Lucky 36*
Bubbly Brut Cuvee
1 small scoop Aglamesis Champagne Italian Ice
2-3 drops Lemon Bitters
3-4 drops Orange Flower Water
In your favorite coupe glass, place scoop Champagne Italian Ice. Fill glass with Brut Cuvee. Top with Bitters and Orange Flower Water. Garnish with a fresh strawberry or raspberry, if you have one.
It was my birthday; I couldn’t have just one. So next one I made was a riff on one of my all time guilty pleasure drinks.
*Not-So-Cosmo*
1.5 ounces Tito’s Vodka
4-5 Drops Orange Flower Water
3-4 Drops Lemon Bitters
2.5 ounces Ocean Spray Pink Cranberry Juice
In a mixing glass combine all ingredients, add ice and stir to combine. Strain into a chilled coupe and garnish with a lime wheel. Enjoy in the Springtime sun!
*** I want to make certain to note that my birthday adventure 2020 occurred before the stricter Shelter-In-Place recommendations by the CDC and State of Ohio went in to place.
This past Sunday was the first one of 2020 when I wasn’t
packing for a trip, unpacking from a trip, out of town, working a special
party, or otherwise just trying to catch up on life. So, this was the first #SundaysAreForResearch
of the year! My Partner in Crime
actually surprised me with this research outing. He got me in the car and just started
driving. And I never expected to end up
where we did.
Middletown, OH. About
30 miles Northeast of Cincinnati, population of 48,813, it became a city in 1886, and it was the
perfect location to spend a beautiful February afternoon.
We
started at Gracie’s for brunch, and I highly recommend it! The restaurant is light, bright, and airy with
a wonderful blend of modern fixtures and what appeared to be original
details. After chatting with our server,
we found out that the building was originally a JC Penny’s and it now houses
the restaurant and a B’n’B on the top floors.
I
started with a Mimosa, on the server’s recommendation, and it was not traditional. I enjoyed it, even though I’m still not sure
what exactly I was drinking. My Partner
in Crime went with a Breakfast Burrito with hash browns, and I couldn’t pass up
the Breakfast Gnocchi and we decided to share an order of Grits (I can never
pass up grits).
Our
food took a little longer than expected, so our wonderful server surprised us
with an order of Gravy Cottage Fries – and it was amazing! The sausage in the gravy had an amazing
flavor and it wasn’t as heavy as I expected it to be. Partner in Crime loved his burrito. My Gnocchi was very good, unfortunately it arrived
to the table on the cool side which took the experience down a couple of
notches for me. The grits were really
well made and Partner in Crime and I were fighting over the last spoonful! We found out later that they are pretty new
to Brunch, but I would highly recommend Gracie’s to anyone who is in the area.
After
brunch we wandered down the block to the Triple Moon Coffee Company. Partner in Crime is not a coffee drinker, but
for me, #coffeeislife. Their menu was
extensive and honestly, I was a little overwhelmed. I went with my go-to Vanilla Latte. It had such a rich, warm flavor without being
overly sweet. The shop itself is a
bright open space, with lots of tables and booths, and a lovely book/toy/game
corner for kids of all ages. Even though
it was mostly full, the volume wasn’t loud and I could easily see myself holing
up there for an afternoon of writing, reading, and caffeinating.
After
my coffee break, we started walking in the beautiful sunshine. After about 3 blocks my Partner in Crime
announced we had arrived! I looked
around and finally saw they sign for “White Dog Distilling Company.” In we went to a long narrow bar, about 15 bar
stools, a handful of tables, and one of the best bourbon collections I have
seen in the state of Ohio. Partner in
Crime went with a PBR, because you can never go wrong with a PBR. As for myself, I was overwhelmed. The incredibly kind owners let me sample
their Vodka, Gin, Rum, and Agave Spirit.
I enjoyed them all, but the Gin stood out to me as being incredibly
smooth and well flavored while not being overly juniper/piney.
I
ended up going with a Cosmo (I never have Cosmos and I’ve been craving one for
a few weeks now) because I wanted to see out the Vodka mixed. It was a very nice drink, well balanced, and
almost exactly what I had been craving. While
I was enjoying my first cocktail two other guests ordered a Margarita made with
the White Dog Agave spirit, and they looked good. So that was my second drink. It was nice, and again the spirit mixed well,
but almost immediately I found myself wish that I had picked a drink that didn’t
cover the spirit as much.
The
owners were engaging, and their story is truly a unique one. I’m hoping to visit again soon, and definitely
once they start producing their whiskey.
If you see White Dog at your local liquor store (I know for sure they
are in Jungle Jim’s) do yourself a favor and pick up the spirit of your choice.
On our way home we made a last-minute decision to take home a pizza from Dons Pizza. We basically didn’t have a choice. We had parked across the street from them and the sign Pizza is Life was taunting us. We ordered a cheese pizza to go and it was different, but very good. A thin crust, with a solid base of thick but not watery sauce and a rich, blend of cheese. It was cut into 1-2 bite squares, perfect for snacking. And a perfect way to end a beautiful February Sunday afternoon of #research.
I’ve really been enjoying entering all of these cocktail contests. It’s been nice to challenge myself, use new ingredients, and learn new techniques. Below you will find my entry for the Diageo World Class Competition. The challenge was to show off my Bubbly Personality and create a Highball or a Spritz. I chose decided on a Spritz; a compact, effervescent cocktail that can pack quite a punch of flavor! I hope you’ll enjoy reading the story of how my Rubus y Sol came to be.
The summers of my childhood were
spent outside, soaking up the sunshine and fresh air. We’d pick honeysuckle vines and twist them
into necklaces and crowns. The July the grass
would tickle then crunch under our dusty, bare feet. White
puffy clouds in a bright blue sky, a slight breeze rustling the leaves of the
trees behind me; carrying with it the scent of the newly bloomed chrysanthemums
and hint of pine. The low buzz of a
nearby bumble bee punctuated with the occasional bird call drifted through the humid
air.
Guided only be our imaginations we
would spend the afternoons on grand adventures, wandering through the woods
behind my house and if we were lucky, we would stumble upon an undiscovered briar
patch. Before long, our mouths and fingers
would be stained purple from the sun ripened blackberries. I’d reach deeper and deeper into the prickly
thicket, earning another scratch in the process, to be rewarded with the
perfect berry. The sweet juice would explode
across my taste buds and I’d chase it with a sip of perfectly chilled lemonade;
a flawless blend of sweet and tart.
My cocktail Rubus y Sol, is inspired
by those never-ending, sweltering midsummer days. The bold, full bodied citrus and chamomile
notes of Tanqueray No. Ten are brought to life with fresh blackberries, turmeric,
fresh lemon and a bit of heat from the ginger liqueur; topped with a splash of perfectly
chilled prosecco, for a crisp and refreshing libation.
The Rubus y Sol is adventurous;
familiar with a hint of mystery, which is what I hope to convey to my
guests. Just as the prosecco carries
notes of orange blossom and lemon throughout my cocktail, the whimsical and
joyful parts of my character begin to sparkle at the chance to create sip-able
experiences. When you pull a stool up to
my bar, I’m inviting you to join me on an adventure; a wander down the path
less traveled, and perhaps, if we’re lucky, we’ll stumble upon a secret briar
patch of our own.
RUBUS y SOL
1.25 oz Tanqueray No. Ten
.5 oz Lemon Juice
.25 oz Ginger Liqueur
4 Blackberries
2 tsp Local Honey
5-6 drops Orange Flower Water
1 2-inch sprig Rosemary
1 Pinch Turmeric
1 oz Dry Prosecco
1 oz Soda Water
*Garnish- 1 Sprig of Rosemary, Lemon Peel and Orange Peel (cut into flower shapes, if desired)
In a shaker tin add Blackberries and Honey and muddle until berries are crushed and honey is fully emulsified. To the tin add, Tanqueray No. Ten, Lemon Juice, Ginger Liqueur, Orange Flower Water, Rosemary, and Turmeric. Add a small scoop of ice and shake vigorously for 12-15 seconds. Double strain through a fine mesh strainer into a 5.5oz coupe glass. Top with Prosecco and Soda Water. Garnish by attaching sprig of Rosemary, Lemon Peel and Orange Peel to the rim of the glass with a mini clothespin.
